Pumpkin Tarts with Salted Caramel Nuts

Pumpkin Tarts with Salted Caramel Nuts

In her novel Northwood, Sarah Josepha Buell Hale details the makings of a proper New England repast. Chief among the indulgences showcased was “the celebrated pumpkin pie, an indispensable part of a good and true Yankee Thanksgiving.” Also aspiring to this “distinguished niche,” as ascribed by the so-called Mother of Thanksgiving, are our delicious Pumpkin Tarts with Salted Caramel Nuts.

Pumpkin Tarts with Salted Caramel Nuts
Makes 12 (3-inch) tarts
  • 1 (15-ounce) can pumpkin
  • ¾ cup firmly packed brown sugar
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 2 large eggs
  • 1 (12-ounce) can evaporated milk
  • 1 (14.1-ounce) box refrigerated piecrusts
  • Salted Caramel Mixed Nuts (recipe follows)
  1. Preheat oven to 350º.
  2. In a large bowl, whisk together pumpkin, brown sugar, cinnamon, ginger, salt, cloves, and allspice. Add eggs and evaporated milk, whisking until mixture is smooth.
  3. On a lightly floured surface, unroll piecrusts. Roll dough into 2 (12-inch) circles. Using a 3½-inch round cutter, cut dough and press into bottoms and up sides of 12 (3-inch) round tart pans. Spoon pumpkin mixture into dough. Bake until centers are set, 25 to 35 minutes. Let cool completely on wire racks. Cover and refrigerate for at least 4 hours and up to 2 days. Spoon Salted Caramel Mixed Nuts over tarts before serving.

Salted Caramel Nuts
Makes approximately 3 cups
  • 1 cup sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • ¼ cup butter, softened
  • ½ cup heavy whipping cream, warmed
  • 1 teaspoon sea salt
  • 1 (10.3-ounce) can salted mixed nuts
  1. In a large skillet, combine sugar, ¼ cup water, and corn syrup. Cook over medium heat, stirring occasionally, until mixture is the color of dark honey. Quickly add butter, stirring until melted. Add cream and salt, stirring until mixture is smooth. Remove from heat, and stir in nuts. Spoon mixture into a heatproof bowl, and let cool completely. Cover and refrigerate for up to 1 week. Rewarm mixture before using.

Find more autumnal recipes in our Victoria Classics Fall Baking issue, available at Victoriamag.com.

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